In a food processor combine the basil, pecans and garlic, cover and process
until blended. Transfer to a small bowl, add the rice, cheeses, oil and chili
sauce. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle
chops with lemon pepper.
In a large skillet brown chops in butter; cool for 5 minutes. Fill with rice
mixture; secure with toothpicks if necessary. Place in a 9x13 baking dish coated
with cooking spray.
Bake uncovered at 350 for 28-32 minutes or until a meat thermometer reads 160.
Discard toothpicks.

Place the first 5 ingredients in a food processor; cover and process until
blended. While processing, gradually add 1/2 C. oil in a steady stream until
combined. Set pesto aside.
Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip eggplant
in flour, then in eggs; then roll in crumbs. Heat remaining oil in a large
skillet, fry eggplant in batches for 1-2 minutes on each side or until golden
brown. Drain on paper towels.
Place four eggplant slices on an ungreased baking sheet. Top each with a tomato
slice, 1 T. cheese, 2 t. pesto and remaining eggplant. Cover and refrigerate
remaining pesto for another use. Bake at 350 for 5-8 minutes or until heated
through. Serve immediately.

Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef broth and
barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks
to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired
doneness.

Mix sugar and shortening. Add eggs, oatmeal, spices and raisins. Put in
refrigerator overnight. Take out and add 2 to 2 1/2 cups flour, only enough to
keep dough from being too sticky. Using a teaspoon, place mounds of dough on
greased cookie sheet. Bake at 350 degrees for 8-10 minutes.